Yesterday I showed you my new cake pans! Well, I immediately put them to work. Let me emphasize, I am not a professional. I have zero training in cake-making. None. at. all.
But I’ve been making them since I was a teenager and I love doing it. Well, since my baby brother decided that he wanted me to make his wedding cake (above)…my first ever wedding cake, I’ve been studying, reading, and practicing every chance I get.
When my pans arrived yesterday, I immediately wanted to play with them. And since my brother and very sweet soon to be sister-in-law haven’t decided between Marshmallow Fondant and Buttercream…I decided to bake 2 miniature cakes for them to look at.
Before I trick you into thinking I actually finished two cakes yesterday, let me say….I didn’t. But maybe I’ll make more progress today.
In the meantime, here’s what I did get done. Did get done? Is that grammatically correct? It sounds funny.
This vanilla cake is much denser and sturdier than plain boxed mix. It’s delicious, moist, and dense enough to stand up to multiple tiers! I love it! Makes approximately 5 cups of batter.
- 1 (15.25 oz.) White Cake Mix, I prefer Pillsbury*
- 3 oz. extra cake mix or 3 oz. all purpose flour
- 3 Whole Large Eggs (or 2/3 cup of egg whites)
- 1/2 cup water
- 1/3 cup oil
- 1 cup (8 oz.) sour cream
- 1 small box (3.4 oz) of instant vanilla pudding mix** (or use white chocolate pudding for a whiter cake)
- *Be sure to read my post on adjusting recipes for smaller cake mixes!
- **Use the DRY pudding mix – do not actually make pudding!
- Thoroughly mix all ingredients together. Bake at 325° for about 38-45 minutes (for pans 10″ and smaller), just until a toothpick comes out clean. If your pans are larger, the cooking time may be up to an hour or more..
- Allow it to cool in the pan for 10 minutes, then flip out onto a cooling rack to finish cooling.
- Please see notes below the recipe for updates and tips!
*If you want a pure white (no egg whites or dyes from the pudding, check out this True White Cake (White Almond Sour Cream Cake) recipe.
**Pillsbury Cake mixes are my brand of choice for white, yellow, butter and strawberry cakes. When I do chocolate cake, I use Duncan Hines and when I do carrot cake, it’s Betty Crocker.
*** (Update September 2012) Pillsbury has changed their box mixes to a size of 15.25 ounces. Because I’m so set in my ways and amounts for pans and recipes, I opt to buy extra cake mixes and weigh then add in an extra 3 ounces of cake mix to each recipe. Does that make sense? Check out my post here for more details.
Do you have any questions about this cake? Please leave them in the comments and I’ll do my best to answer and help out!